Triple Chocolate Pecan Blondies
Chewy. Buttery. Chocolatey. These Triple Chocolate Pecan Blondies are the perfect cross between your favourite rich, crispy chocolate chip cookie and a chewy brownie! All you need to make these effortlessly delicious "cookie-bars" is one bowl and a spatula/whisk!
Equipment
- 1 large bowl
- 1 Whisk/Spatula or Electric mixer
Ingredients
Blondie Batter
- 1/2 cup Unsalted Butter melted
- 1/2 cup Light Brown Sugar
- 1/3 cup Granulated Sugar
- 1 Egg large
- 1 tsp Vanilla Extract
- 1 cup All-purpose Flour (spoon flour into the measuring cup, level top with knife for precise measurement)
- 1/2 tsp Salt Kosher, flaked
Mix-Ins
- 1/4 cup White Chocolate roughly chopped or chocolate chips
- 1/4 cup Milk Chocolate roughly chopped or chocolate chips
- 1/4 cup Semi-Sweet Chocolate roughly chopped or chocolate chips
- 1/2 cup Pecans toasted, roughly chopped
Instructions
- Preheat your oven to 350°F.Line an 8-inch square baking pan with parchment paper.
- In a large bowl with a whisk/spatula, beat the melted butter with sugars (brown sugar and granulated sugar). Continue to mix until well combined. Beat in the egg and vanilla.
- On low speed, mix in the flour and salt until just blended.
- Stir in the roughly chopped chocolate and pecans.
- Transfer the batter to your prepared pan. Spread evenly with a knife/rubber spatula.
- Bake blondies for ~25-30 minutes or until the top is set and lightly golden.
- Set the pan on a wire rack to cool for 5 minutes.
- Transfer to a cutting board, cut, and enjoy! These blondies can be stored in an airtight container at room temperature for 1 week.
Notes
Sofia’s Tips:
- Try not to over bake these blondies!
- Like brownies, these blondies will continue to bake once removed from the oven!
- These blondies can be frozen for up to 3 months! After they are completely cooled, double-wrap them plastic wrap or aluminum foil. Be sure to thaw overnight on the countertop before serving.
Tried this recipe?Let us know how it was!